Gougères. A gougère (pronounced [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. These airy French cheese puffs, flavored with Gruyere cheese and a hint of nutmeg, make phenomenal hors d'oeuvres.

I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. Gougères sizes: Make the gougères any size that appeals to you. You can cook Gougères using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Gougères

You need 50 g of flour.
It's 40 g of butter.
Prepare 20 g of water.
You need 40 g of almond milk.
You need 2 of eggs.
Prepare 30 g of gruyère‬ cheese.
Prepare 40 g of dried mozzarella cheese.
You need 3 tsp of black pepper.
Prepare of sesame seed (optional).

Teaspoon scoops are a fun party snack or soup topper, while double-sized gougères are nice for making sandwiches or as part of a. Gougères are based on the classic French pâte à choux, which was the first pastry we were taught to make in culinary school. Believe me, if newbie culinary students still scared of whisks can make this. The gougère is a mouthful of cheese choux pastry, round and golden.

Gougères instructions

In a saucepan, add in water, almond milk and butter. Heat the mixture over medium heat until the butter is melted and the liquid boils..
Turn off the heat. Sieve in flour to the saucepan and mix well until and dough is formed..
Now, turn on the heat and cook the dough over medium heat. Remember to flip the dough during heating to make sure it cooks evenly. Cook the dough for 1-2mins..
After that, transfer the dough to a mixing bowl. Let the dough cool for 2-3mins. Meanwhile, beat the eggs in a separate bowl..
Add half of the egg mixture into the dough and mix well. When all the egg is combined, add the rest of the egg. In order to have a right consistency of the choux paste, egg should be added little by little in the last stage..
When you lift up the dough by a wooden spoon and it forms a triangular shape, the dough is ready..
Add in black pepper and mozzarella cheese to the dough and mix well. Transfer the batter into a pastry bag. Preheat the oven to 190C..
Put baking paper on baking tray, pipe out the batter into 4 cm diameter circle. Then top with gruyère‬ cheese and sesame seeds..
Bake the choux at 190C for the first 20 mins. Then, lower the temperature to 170C and bake for another 20 mins. Then, Gougères are ready !.

Crispy on the outside and soft inside, the gougères like be eaten warm as a starter with salad. Gougères are said to come from Burgundy, particularly the Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin. Gougères, or French Cheese Puffs, are light and airy, cheese-filled pastry bites with a crisp outside French Cheese Puffs. After you have your basic Pâte à Choux, it's time to turn it into Gougères by. Gougères are a French style of savory pastry made from choux pastry and flavored with cheese, traditionally Gruyère, but sometimes Emmental or Comté.